1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 envelope unflavored gelatin
3 tablespoons cold water
1 cup finely chopped celery
1 cup mayonnaise
3 tablespoons lemon juice
4 green onions, finely chopped
1/2 pound cooked shrimp, peeled, deveined and coarsely chopped
Lettuce leaves and additional shrimp, optional
In a saucepan, heat soup and cream cheese over medium heat until cheese is melted, stirring frequently. Remove from the heat; set aside to cool.
In a small microwave-safe bowl, sprinkle gelatin over water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is completely dissolved. Stir the gelatin mixture, celery, mayonnaise, lemon juice and onions into soup mixture. Fold in shrimp.
Pour into a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 8 hours or until set.
Invert onto a serving plate. Fill center with lettuce and shrimp if desired. Serve with crackers.